Rinse and pat dry chicken breasts. Pound breasts to about 1/4 inch thick. Stuff chicken by placing one or two tablespoons of chevre in the center, fold chicken around the cheese. Place chicken diagonally in center of thawed pastry, and pinch seams together, sealing with melter butter or egg wash. Turn over and place on greased backing rack inside a sheet pan. Garnish the top of each chicken with extra puff pastry design, affixing with a dot of egg wash. Brush with beaten egg wash oe melted butter. Bake at 425 degres, for twenty-five minutes, checking every five minutes (or until golden brown). Let stand for ten minutes before serving.